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Pumpkin, Caramel & Pecan Cheesecake


This amazing pumpkin cheesecake starts with a spicy gingersnap crust and gets even better—thanks to a drizzle of warm caramel and a sprinkling of pecans.

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Rate this recipe 4.5/5 (19 Votes)


  • 1/2 cup chopped Planters Pecans, divided.
  • 38 Nabisco Ginger Snaps, finely crushed (about 1/2 cups).
  • 1/4 cup butter or margarine, melted.
  • 4 packages (8-ounces each) Philadelphia Cream Cheese softened.
  • 1 cup sugar.
  • 1 can pumpkin (15-ounces)
  • 1 tablespoon pumpkin pies spice.
  • 1 teaspoon vanilla.
  • 4 eggs
  • 25 Kraft Caramels.
  • 1/4 cup milk.


Servings 8
Preparation time 15mins
Cooking time 60mins


Step 1

Heat oven to 325˚F.

Chop 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-pan.

Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Microwave caramels and milk in microwaveable bowl on high 1 1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake.

Serve with whipped cream.

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